Turkey is not just for Thanksgiving! You can enjoy a good roast turkey any time of year and experiment with many different flavors. I created this recipe using basil because that was the herb I had on hand, but I think other herbs such as rosemary or thyme would also be delicious. You could even try mixing a few different types of herbs for a more unique flavor.
Ingredients
2 small onions
2 cloves of garlic
4-5 fresh basil leaves
2 tablespoons olive oil
Preparation
2. Chop the two onions into a few large pieces. Smash the two cloves of garlic with the side of a large knife. Set aside.
3. Remove the turkey giblets and discard. Rinse the turkey with cool water and pat dry with a paper towel.
4. Salt and pepper the inside of the turkey cavity. Stuff 2-3 basil leaves, one of the smashed garlic cloves, and half of the onion inside the turkey.
5. Spread the rest of the onions, garlic, and basil leaves out over the bottom of a baking pan. Set the stuffed turkey on the bed of onions and basil.
6. Using a basting brush, cover the entire outside skin of the turkey with olive oil. Salt and pepper the outside of the turkey.
7. Cover the turkey loosely with foil and put in the oven for 15 minutes.
8. Remove the foil and turn the oven down to 325 degrees. Continue cooking the turkey until the skin is golden brown and the internal temperature reaches 165 degrees when a meat thermometer is inserted into the thickest part of the breast. (Generally the total cook time should be 20 minutes per pound. For my 6.33 pound turkey, I cooked it for 2 hours and 5 minutes.).
9. Remove from the oven, cover with foil and allow to cool for 15-20 minutes. Carve and serve.
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